The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce. Once again this was a new one for me and sadly for my family, in an area of cooking where I do not normally excel. I consistently overcook everything I try to stir fry – it will be not done, not done, not done, mush! With great trepidation, I went for it and followed the wonderful directions provided pretty closely (not my usual “recipe is just a suggestion”) and was pleasantly surprised that it turned out quite well. Probably not fine dining quality but certainly edible and didn’t get the “never make this one again” from the taste testers. The pancakes and sauce were great and the filling was pretty good. Considering my past, this is a resounding recommendation for the quality of the recipes. A downloadable copy of the full instructions with photos is here Moo Shu Pork Recipe.
Here’s what I did:
I followed the pancake recipe exactly:
Makes 24-30 pancakes
Preparation time: about 10 minutes plus 30 minutes’ standing time
Cooking time: 45-50 minutes
4 cups (960 ml) (560 gm) (19¾ oz) all purpose flour
About 1½ cup (300ml) (10 fl oz) boiling water
1 teaspoon (5 ml) vegetable oil
Dry flour for dusting
- Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.
- Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out.
- Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both sides.
- Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes, one at a time, in the pan. Remove when little light-brown spots appear on the underside. Cover with a damp cloth until ready to serve.
While most restaurants, or at least those at which I have ordered the dish, serve this with plum sauce, none of the cook books or online recipes that I have seen have referred to that as being traditional. Most that reference serving it with a sauce call for it to be served with hoisin sauce.
4 tablespoons (60 ml) soy sauce
2 tablespoons (30 ml) peanut butter OR black bean paste
1 tablespoon (15 ml) honey OR molasses
2 teaspoons (10 ml) white vinegar
1/8 teaspoon (⅔ ml) garlic powder
2 teaspoons (10 ml) sesame seed oil
20 drops (¼ teaspoon) Chinese style hot sauce (optional, depending on how hot you want your hoisin sauce)
1/8 teaspoon (⅔ ml) black pepper
Simply mix all of the ingredients together by hand using a sturdy spoon.
At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.
And finally I followed the stir fry recipe almost. I did skip the dried black fungus – just couldn’t do it as neither I nor some of the taste testers like mushrooms. In their place I added some carrots and water chestnuts.
Moo Shu Pork:
Preparation time: 25-30 minutes
Cooking time: 6-8 minutes
2/3 cup (1 oz) (30 gm) Dried black fungus (‘wood ears’)
½ lb (450 gm) pork loin or butt
¾ cup (3½ oz) (100 gm) bamboo shoots, thinly cut
3 cups (6 oz) (170 gm) Chinese cabbage (Napa cabbage), thinly cut
3 large eggs
1 teaspoon (5 ml) (6 gm) salt
4 tablespoons (60 ml) vegetable oil
1 tablespoon (15 ml) light soy sauce
2 teaspoons (10 ml) rice wine
A few drops sesame oil
12 thin pancakes to serve
- Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.
- Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds.
- Lightly beat the eggs with a pinch of salt.
- Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side.
- Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
- To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers.